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Fran's Perfect Pudding - Chocolate Dessert Cups
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Delicious chocolate mousse with coffee and cointreou

Frances Tanzey


  • 6 oz (168 grm) plain chocolate
  • 1/2 oz (14 grm) butter
  • 3 medium/large eggs
  • 2 tbsp (30 ml) of cointreou or rum (optional)
  • 2 tbsp (30 ml) coffee essence
  • single cream
  • grated chocolate
  • Put the chocolate and butter in a bowl over hot, not boiling, water.
  • Melt, stirring constantly.
  • When the chocolate is completely melted remove it from the heat and beat in the egg yolks, rum if used, and coffee essence.
  • Whisk the egg whites stiffly then fold in with a metal spoon.
  • Pour into small 4 cups (950 ml) or glasses and put in fridge for 2 hours or freezer for 1 hour.
  • When set, pour cream over and sprinkle with grated chocolate.
  • Serve.
I like having this as pudding after beef as it is very rich.

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